FOR THE VINAIGRETTE

A delicious and easy weeknight salad that makes a great meal! The dressing is real star here with its sweet, salty and sour flavors…a real flavor sensation!

Procedure

Bring the steaks out of the fridge about 30-45 minutes before grilling Lightly coat both sides with canola oil and generously season both sides of the steak with Kosher salt and freshly ground pepper. Light grill to high.

While the grill is coming up to temperature fill a 6 quart pot with water and generously season
the water with Kosher salt. Bring water to a boil over a high heat. Once the water is up to a
boil, cook the pasta as per the directions on the package. Drain and rinse with cold water once
cooked and let drain thoroughly in the colander. Once drained place in a large mixing bowl and
dress with approximately half of the dressing, tossing to combine.

Place the steaks on the grill and cook for 4-5 minutes and then flip them and cook for an
additional 4 minutes or until medium rare. Remove from grill and let rest for 10-15 minutes.
Once the steaks have rested thinly slice the steaks across the grain and reserve on a plate.
Combine all of the ingredients for the vinaigrette in a medium bowl and whisk to combine. Taste and adjust seasoning with the soy sauce or lime if needed.

Using one half of the Napa cabbage for the salad, make two cuts lengthwise into the cabbage
and then make ¼” slices perpendicular to the long cuts. Add the sliced cabbage, carrots,
cilantro, mint, sprouts and tomatoes to a large bowl. Add the remaining half of the dressing,
reserving 2 or 3 tablespoons, to the veggies and toss to combine.

To plate, place about a cup of the cooked Asian noodles in a salad dish, top with about a cup of the veggie mixture and place 8 or so slices of the beef on the veggies. Drizzle a small amount of the dressing on the steak and sprinkle with a couple of tablespoons of the chopped peanuts.